Individual Citrus Cheesecakes

Winter nights may be long, but you can cap off your holiday meal with a sweet hint of sunshine! Your family and guests will love these no-slice, individual citrus cheesecakes, featuring tangy hints of lemon, lime and orange.

Directions

In a medium bowl, combine graham cracker crumbs and butter; mix well. Press about 1 tablespoon into bottom of each muffin liner to form crust.

Step 3

In a bowl, beat cream cheese until smooth. Add sugar, citrus zests, citrus juices and vanilla; beat on medium speed until blended. Beat in eggs at low speed, 1 at a time, until just blended. Take care not to overbeat.

Step 4

Divide batter evenly among muffin liners. Bake 30 minutes (or until a wooden pick inserted in center of cheesecake comes out almost clean). Cool in pan, on wire rack, for 10 minutes. Then, remove cheesecakes from pan and refrigerate them for 2 hours before serving. Top with whipped cream, if desired.

Directions

In a medium bowl, combine graham cracker crumbs and butter; mix well. Press about 1 tablespoon into bottom of each muffin liner to form crust.

Step 3

In a bowl, beat cream cheese until smooth. Add sugar, citrus zests, citrus juices and vanilla; beat on medium speed until blended. Beat in eggs at low speed, 1 at a time, until just blended. Take care not to overbeat.

Step 4

Divide batter evenly among muffin liners. Bake 30 minutes (or until a wooden pick inserted in center of cheesecake comes out almost clean). Cool in pan, on wire rack, for 10 minutes. Then, remove cheesecakes from pan and refrigerate them for 2 hours before serving. Top with whipped cream, if desired.